Beetroot Three Ways

During my weekend visit to the local Sprouts market I saw this bunch of beetroots with their leaves and couldn’t resist them. Both my husband and I are not big fans of the vegetable but I just had to buy them. Anyway, I set out to make beetroot sabzi and plain dal when I saw that the leaves were starting to wilt a bit, so I decided to use them too. Here is what I did.

Dal with Beetroot Leaves

Ingredients (Serves 2-3)

Finely chopped beetroot leaves – 1 cup

Masoor (red lentils)/Moong dal(split mung beans) – ½ cup (I used a mix of both dals)

Chopped garlic – 2 small cloves/ 1 big clove

Finely chopped onion – 2-3 tbsps

Turmeric powder – ¼ tsp

Chilli powder to taste

Salt to taste

Oil – 1 tbsp

Water

Method

Soak the dal (s) in hot water for about half an hour to speed the cooking process.

Heat oil in a vessel; add the chopped onion and garlic to it and sauté well. Once they lose their raw smell, add the washed dal(s), chopped leaves, salt, turmeric and chilli powder and mix well. Pour enough water to cover the contents and cook until well done (20-25 minutes), while stirring occasionally. Add more water if the mixture gets thick during the cooking process. Serve hot with rice/rotis. Bon Appetit.

Beetroot Sabzi

Ingredients (Serves 2)

Grated beetroot – 1 cup

Mustard seeds – 1 tsp

Salt to taste

Lemon juice to taste

Chilli powder to taste

Grated coconut for garnish

Oil

Method

Heat oil in a pan and add the mustard seeds. Once they start spluttering, add the grated beetroot, salt and chilli powder and mix well. Cover and let it cook for about 5-6 minutes. Remove from heat, add the lemon juice, garnish with shredded coconut and serve hot. Bon Appétit.  

The leftover sabzi went into my chapathi dough and made it back to my plate as beetroot chapathis :-)